📝 About This Recipe
A quintessential staple of Intermountain West potlucks and family gatherings, these 'Funeral Potatoes' are the pinnacle of American comfort food. This recipe elevates the classic hotdish by blending tender shredded potatoes with a rich, tangy sour cream sauce and a sharp cheddar bite. Finished with a signature buttery, crushed cornflake crust, it offers a nostalgic symphony of creamy, salty, and crunchy textures that soothe the soul.
🥗 Ingredients
The Potato Base
- 30 ounces Frozen Shredded Hash Browns (thawed completely and patted dry)
- 1/2 cup Unsalted Butter (melted and slightly cooled)
The Creamy Binder
- 2 cups Sour Cream (full-fat for best texture)
- 10.5 ounces Condensed Cream of Chicken Soup (one standard can)
- 2 cups Sharp Cheddar Cheese (freshly shredded)
- 1/2 cup Yellow Onion (very finely minced)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Kosher Salt (adjust to taste based on soup saltiness)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Crunchy Topping
- 2 1/2 cups Cornflakes Cereal (crushed into coarse crumbs)
- 4 tablespoons Unsalted Butter (melted)
- 1/4 teaspoon Smoked Paprika (for a hint of color and depth)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch ceramic or glass baking dish with butter or non-stick cooking spray.
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2
Ensure your frozen hash browns are fully thawed. Place them in a clean kitchen towel and squeeze out any excess moisture to prevent the casserole from becoming watery.
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3
In a large mixing bowl, whisk together the sour cream and the condensed cream of chicken soup until smooth and well-combined.
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4
Stir in the 1/2 cup of melted butter, minced onion, garlic powder, onion powder, salt, and black pepper into the cream mixture.
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5
Fold in the 2 cups of shredded sharp cheddar cheese. Using freshly grated cheese is vital as it melts much smoother than pre-shredded varieties.
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6
Add the thawed hash browns to the bowl. Use a large spatula to fold the potatoes into the sauce until every shred is evenly coated.
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7
Transfer the potato mixture into the prepared baking dish, spreading it out into an even layer. Do not pack it down too tightly; keep it light for better heat distribution.
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8
In a separate small bowl, combine the crushed cornflakes with the 4 tablespoons of melted butter and the smoked paprika. Toss until the cereal is well-coated.
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9
Sprinkle the buttery cornflake mixture evenly over the top of the potatoes, covering the entire surface.
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10
Place the dish on the center rack of the oven and bake for 45 to 50 minutes. The edges should be bubbling and the cornflake topping should be a deep golden brown.
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11
Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly so it isn't too runny when scooped.
💡 Chef's Tips
Always thaw your hash browns; using them frozen will significantly increase cooking time and result in a soggy texture. For a flavor boost, sauté the minced onions in a little butter before adding them to the mix to mellow their bite. If the topping starts browning too quickly, loosely tent the dish with aluminum foil for the last 15 minutes of baking. Experiment with the cheese—adding a half-cup of Monterey Jack or Gruyère can add a sophisticated nutty flavor. Avoid using 'low-fat' sour cream or soup; the fat content is necessary to create the velvety mouthfeel this dish is known for.
🍽️ Serving Suggestions
Serve alongside a honey-glazed spiral ham for the ultimate holiday or Sunday dinner pairing. Pair with a crisp green salad tossed in a sharp vinaigrette to cut through the richness of the potatoes. A side of steamed green beans with lemon zest provides a bright, fresh contrast to the creamy bake. For a casual brunch, serve a scoop of these potatoes next to soft-scrambled eggs and thick-cut bacon. Pairs beautifully with a chilled glass of Chardonnay or a sparkling apple cider.